Scrambled Egg Wraps Recipe

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Scrambled Egg Wraps
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  1. In a large nonstick skillet, saute peppers in oil until tender. Add tomatoes; saute 1-2 minutes longer.
  2. Meanwhile, in a large bowl, whisk the eggs, soy milk and salt. Reduce heat to medium; add egg mixture to skillet. Cook and stir until eggs are completely set. Spoon 2/3 cup mixture down the center of each tortilla; roll up. Yield: 6 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 208.95 Kcal (875 kJ)
Calories from fat 76.92 Kcal
% Daily Value*
Total Fat 8.55g 13%
Cholesterol 163.68mg 55%
Sodium 327.49mg 14%
Potassium 332.17mg 7%
Total Carbs 23.63g 8%
Sugars 3.76g 15%
Dietary Fiber 2.27g 9%
Protein 9.92g 20%
Vitamin C 48.5mg 81%
Iron 1.8mg 10%
Calcium 62.4mg 6%
Amount Per 100 g
Calories 110.31 Kcal (462 kJ)
Calories from fat 40.61 Kcal
% Daily Value*
Total Fat 4.51g 13%
Cholesterol 86.41mg 55%
Sodium 172.89mg 14%
Potassium 175.36mg 7%
Total Carbs 12.47g 8%
Sugars 1.98g 15%
Dietary Fiber 1.2g 9%
Protein 5.24g 20%
Vitamin C 25.6mg 81%
Iron 1mg 10%
Calcium 32.9mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.4
  • 5

Good Points

  • saturated fat free

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